Spicy Beef Chili (Print Version)
Tender beef combined with beans, peppers, and spices for a warm and flavorful main dish.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1/2-inch cubes
→ Vegetables
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped
→ Spices & Seasonings
08 - 2 tbsp chili powder
09 - 1 tbsp ground cumin
10 - 2 tsp smoked paprika
11 - 1/2 tsp cayenne pepper
12 - 1 tsp dried oregano
13 - 1/2 tsp ground black pepper
14 - 1 1/2 tsp salt
→ Liquids & Sauces
15 - 1 (28 oz) can crushed tomatoes
16 - 1 cup beef broth
→ Beans
17 - 2 (15 oz) cans kidney beans, drained and rinsed
18 - 1 (15 oz) can black beans, drained and rinsed
→ Optional Toppings
19 - Chopped cilantro
20 - Sour cream
21 - Shredded cheddar cheese
22 - Sliced green onions
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef cubes in batches and brown all sides. Remove and set aside.
02 - In the same pot, add diced onion and cook for 3 minutes until softened. Add minced garlic, diced red and green bell peppers, and chopped jalapeño; sauté for 5 minutes.
03 - Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, ground black pepper, and salt. Cook for 1 minute until fragrant.
04 - Return browned beef to the pot. Add crushed tomatoes and beef broth. Stir thoroughly and bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally to prevent sticking.
06 - Add drained kidney beans and black beans. Continue to simmer uncovered for 15 to 20 minutes until chili thickens and flavors meld.
07 - Taste and adjust seasoning if needed. Serve hot with preferred toppings.
# Expert Tips:
01 -
- It's the kind of dish that fills your entire kitchen with warmth and makes everyone who smells it want to stay for dinner
- The slow simmer lets all those bold spices meld together into something deeply satisfying, with a gentle heat that builds rather than overwhelms
- One pot means minimal cleanup, leaving you more time to enjoy the comfort of a good meal
02 -
- Don't skip browning the beef properly. I made that mistake once and the chili tasted flat and one-dimensional. Proper browning creates complex flavor that simmering alone cannot achieve.
- Rinsing your canned beans is non-negotiable. It removes the starchy liquid that makes chili taste canned and metallic, transforming it into something with actual presence and depth.
03 -
- If you can't find smoked paprika, don't skip it—this ingredient elevates the entire dish from good to unforgettable. Hunt it down at a specialty grocery store or online. It's that important.
- Brown your beef in batches, never rushing it. This single step determines whether your chili tastes homemade and luxurious or like something from a can.